2008 Program Preview
Sunday, October 26, 2008
3:30 p.m. to 5:00 p.m.
Boost Your Diabetes Career by Providing Optimal Quality Care and Services: Open Discussion
CPE Level: Level I CPE Credit: 1.5 hours LNC: 1000, 1010, 5190
Want to move up the diabetes career ladder? Do you experience a mismatch between your daily practice and your job description? Come join your colleagues and talk about how to evaluate your current level of practice in diabetes care. Attendees will discuss areas in which you could benefit from gaining skill, experience and strategies for developing an exciting career providing high-level diabetes care.
Planned with Diabetes Care and Education Dietetic Practice Group
Building the Dietitian's Physical Assessment Skill Set
CPE Level: Level II CPE Credit: 1.5 hours LNC: 1000, 3010, 3080
Presenting: Kathleen Hammond, MS, RN, RD, LD, CNSD
Cynthia Hamilton, MS, RD, LD, CNSD
Discuss the goals of the nutrition-focused physical assessment and examination. Describe how physical assessment findings can vary with gender, age and disease states. Determine how physical assessment findings correlate to the nutrition history and subsequent nutrition diagnosis.
Planned with Dietitians in Nutrition Support Dietetic Practice Group
Can Nutrition Affect the Mind? Cognitive, Behavioral, Mood and Focus Benefits
CPE Level: Level II CPE Credit: 1.5 hours LNC: 2010, 5420, 5300
Presenting: John Foxe, PhD
Joseph Hibbeln, MD USPHS
John Beard, PhD
Compare and contrast the current scientific evidence supporting the functional benefits of emerging nutrients and non-nutrients in the area of mood and cognition. Understand the cognitive and focus benefits of caffeine and its synergistic effects with other components in foods. Recommend to patients with confidence those foods which provide potential functional, cognitive, mood and focus benefits.
Presented by ADA Partner: Unilever
Changing the Face of Nutrition Education in California WIC
CPE Level: Level II CPE Credit: 1.5 hours LNC: 6030, 9020, 4010
Presenting: Dana Gerstein, MPH, RD
Identify the essential components of the California WIC Learner-Centered Education Training Program, including several learner-centered practices that were used in the fruit and vegetable class. Describe how this program helped local agencies successfully integrate more effective methods into their nutrition education program. Summarize key findings from the California WIC Learner-Centered Education Evaluation Study.
CDR Forum: 2007 Levels of Practice
CPE Level: Level II CPE Credit: 1.5 hours LNC: 1010, 6060, 9050
Presenting: Dick Rogers, PhD
In 2004, the Commission on Dietetic Registration appointed an Advanced Level Dietetics Practice Audit Committee charged to conduct a study to identify and define levels of dietetics practice. The committee met between 2005 and 2007 to draft the study survey instrument and in spring 2007, a contracted vendor conducted cognitive interviews to further refine the survey instrument. Results from the survey, conducted from May to July 2007, will be discussed in relationship to the identification and definition of advanced practice in dietetics
Food or Fuel: The Economic Facts
CPE Level: Level I CPE Credit: 1.5 hours LNC: 1080, 8018, 4070
Presenting: Jennifer Weber, MPH, RD
Elise Golan, PhD
Identify the agricultural economic factors that influence the cost of food. Discuss the economic and public policy trade-offs of using food for fuel sources. Explore the potential challenges consumers will face in accessing healthy food choices in the face of rising food costs.
Healthy Schools Partnership: Shrinking Childhood Obesity and Expanding Career Opportunities for Dietitians
CPE Level: Level I CPE Credit: 1.5 hours LNC: 6040, 6080, 6010
Presenting: Katie Brown, EdD, RD, LD
Brenda VanLengen, MEd
In this interactive presentation, learn about the concept of “RD Coaching” in schools, and how the Healthy Schools Partnership program is leading the way to effectively improve students’ nutrition knowledge and eating behaviors. Identify how important nutrition concepts are dovetailed into physical education classes and into other areas of the school environment, led by the nutrition expert — registered dietitians! Understand the theory behind “RD Coaching” and in this presentation, practice your new-found skills. Discover how you can become involved in the Healthy Schools Partnership movement and grow this opportunity to provide students access to “RD Coaching” in schools.
Hispanic Health: Mitos y Hechos
CPE Level: Level II CPE Credit: 1.5 hours LNC: 8015, 5110, 1130
Presenting: Malena Perdomo, RD
Flavia Mercado, MD
Identify the role of cultural competency for dietitians in promoting health in the Hispanic population. Identify how best to communicate the 2005 Dietary Guidelines and how to address key barriers to achieving the recommendations, specifically for dairy based on new findings from the 2008 consumer focus groups and health professional research.
Planned with Latinos and Hispanics in Dietetics and Nutrition Member Interest Group
New for 2008! — Hot Topics
CPE Credit: 1.5 hours
This year FNCE will feature an exciting new segment of the program devoted to late-breaking news in the field of dietetics. These “Hot Topics” will showcase information such as cutting-edge research, policy and advocacy issues, and newsworthy topics. Visit www.eatright.org/fnce2008 after September 17 for topic and speaker details on these must-see sessions
Nutrition Order Writing: How to Obtain Clinical Privileges, Perform and Measure Outcomes
CPE Level: Level II CPE Credit: 1.5 hours LNC: 1070, 1130, 9030
Presenting: Annalynn Skipper, PhD, RD, FADA
Heidi Silver, PhD, RD
Discover the steps necessary to obtain facility-wide clinical privileges for nutrition order writing while applying the implementation phase of the Nutrition Care Process and Model. Discuss techniques on how to obtain clinical privileges for nutrition order writing in order to increase the demand, utilization and value of the dietitian as the nutrition expert.
Original Contributions: Diet, Genetics and Epigenetics
CPE Level: Level III CPE Credit: 1.5 hours LNC: 2020, 2090, 5200
Pistachio-rich Diets Affect Gene Expression of Lipid and Inflammatory Risk Factors for Cardiovascular Disease
-Presenting: Sarah Gebauer, PhD
Measuring Stress Related to Parenting a Child with Medium Chain Acyl-coa Dehydrogenase Deficiency
-Presenting: Roseann Torkelson, RD
Comparison of Mean Body Mass Index and Frequency of Disordered Eating Behaviors among Minority and Caucasian Sorority Women
-Presenting: Leah Kittle, RD, LDN
The Effect of Tart Cherry-enriched Diets on Abdominal Fat Gene Expression in Rats
-Presenting: E. Seymour, MS
Prevalence and Use of Dietary Supplements among Children and Adolescents
-Presenting: Michelle Trumpy, MPH, RD, CSP, CD
A Growing Concern: Vulnerability of the Food Supply to Contamination by Drug-producing Crops
-Presenting: Jane Rissler, PhD
Simplicity at Point-of-Purchase: Helping Consumers Meet the Nutrient-Density Challenge
CPE Level: Level II CPE Credit: 1.5 hours LNC: 4010, 6010, 9030
Presenting: Lisa Sutherland, PhD
Lori Kaley, MS, RD, MSB
Assess how a new point-of-purchase supermarket system is serving as a prototype to help dietitians translate science into nutritious choices for consumers. Evaluate how the system serves a wide spectrum of dietary needs, from children selecting cereals to seniors searching for low-sodium soups. New data based on billions of supermarket food purchasing decisions over the past two years will be released.
Translating Nutrition and Physical Activity Research into Community-based Programs for Bone Health
CPE Level: Level II CPE Credit: 1.5 hours LNC: 2110, 5130, 6010
Presenting: Karen Chapman-Novakofski, RD, PhD, LDN
Ellen Evans, PhD
Assess dietary intake in relationship to a bone healthy diet as addressed in the Nutrition Care Manual. Describe effective nutrition interventions used with middle school-aged children and adults so outcome measurement tools, curricula design and impact analyses can be discussed relative to process evaluation and research design. Evaluate intervention research design and evaluation in diverse target groups.